The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary

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dc.contributor.authorKasimoglu Z.
dc.contributor.authorTontul I.
dc.contributor.authorSoylu A.
dc.contributor.authorGulen K.
dc.contributor.authorTopuz A.
dc.date.accessioned2020-03-26T20:11:51Z
dc.date.available2020-03-26T20:11:51Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFlavoured olive oil gained has importance in terms of its sensorial properties and oxidative stability in recent years. However, the water activity level of the flavouring agent can be important for oxidative stability. Therefore, the aim of this study was to determine the effect of the water activity of rosemary, which was used as a flavouring agent, on the oxidative stability of olive oil. For this purpose, rosemary samples were adjusted to different levels of water activity (0.17, 0.24 and 0.44) and used for the aromatization of virgin olive oils. At the end of the aromatization, the olive oil samples were exposed to an accelerated oxidation test at 60 °C for 28 days. The peroxide, p-anisidine, TOTOX (total oxidation index), free fatty acid, chlorophyll, carotenoid and specific extinction values of the samples were determined. According to the results, the oxidation of olive oils is limited by decreased water activity values in the rosemary samples. Moreover, unflavoured oils were identified as being more sensitive to oxidation when compared to flavoured oils. Additionally, storage time had important effect on all of the analysed parameters. The present research showed that the water activity of rosemary, when used as condiment, affected the oxidative stability and carotenoid content of virgin olive oil. Using rosemary with a low water activity value to flavour olive oil was more effective in terms of oxidative stability. These findings implied that the oxidation of flavoured olive oil could be decreased by decreasing the water content of the condiment used. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.en_US
dc.identifier.doi10.1007/s11694-018-9822-4en_US
dc.identifier.endpage2086en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2080en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-018-9822-4
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37249
dc.identifier.volume12en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLipid oxidationen_US
dc.subjectOil flavoringen_US
dc.subjectRosemaryen_US
dc.subjectStorageen_US
dc.subjectWater activityen_US
dc.titleThe oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemaryen_US
dc.typeArticleen_US

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